00:01Hey everyone, I'm Yuto and today on Statue, I'm going to show you how to make delicious
00:05and nutritious chicken miso soup called Torijiru. Let's get started.
00:09So I've already greased my pot and I'm going to start by rendering a piece of chicken skin over
00:15low heat. This is an optional step, but it adds amazing flavor to the soup and also leaves you
00:22with a crispy topping you can sprinkle over the top at the end. I flipped it halfway through,
00:29but after about 10 minutes, it should look something like this. So remove it from the pan
00:34and place it on a piece of kitchen paper to absorb the excess oil.
00:41Now we're going to add about 300 grams of chicken side cutting to bite this pieces
00:45and brown them in the rendered fat. Once they're browned on the outside,
00:52add half a thin sliced onion, half a tablespoon of finely diced ginger,
00:59one finely diced garlic clove, and a generous sprinkle of salt.
01:06Fry these together for a few minutes until fragrant and the onion is slightly softened.
01:15Next, we're going to add the root vegetables. I've been soaking one slice of burdock root in water to
01:22prevent discoloration. So drain that and add it in. Then add one slice of carrot and about
01:30one third of a daikon radish, thinly sliced, and cut into quarters.
01:40Mix those around and fry for a few minutes so they can absorb some of that chicken flavor.
01:46Okay, that looks good. So now I'm adding one litre of dashi stock. If you're interested in making
01:51your own dashi stock, I also have a video for that on my channel.
01:55Next, add some enoki mushrooms and sliced negi, also known as Japanese leeks.
02:01Drizzle with a tablespoon of sake, and then gently mix. I probably should have used a larger pot here,
02:08but it just about fits. We're going to mix just almost boiling. Then lower the heat, cover with a lid,
02:16and simmer until the root vegetables are softened to your liking. I don't like mine too soft,
02:21so for me it just takes about 15 minutes. While I'm waiting, I'm just going to cut the chicken skin
02:28into thin strips. This is going to be the topping, but also makes a great snack.
02:35Okay, let's see how it's coming along. This looks good to me, so I'm just going to turn off the
02:40heat
02:41and add one teaspoon of soy sauce. Then finally, we're going to add the miso. I used about 4 tablespoons,
02:47but depending on the brand or your preference, you can use more or less.
02:52Miso paste doesn't dissolve well, so you need to break it up before you incorporate it into the soup.
02:59That's where this mesh strainer comes in, really handy. It makes sure there aren't any lumps of
03:06miso paste in the soup. If you don't have this or anything similar, pour a few tablespoons of soup
03:12into a small bowl with the miso and whisk them together before pouring them back into the soup.
03:19Okay, all the miso has dispersed into the broth, so let's dish up. Use a ladle to scoop it up
03:25and
03:25pour it into serving bowls. Make sure you get a good amount of vegetables and chicken in each portion.
03:36Top it with some chopped green onion and the crispy chicken skin.
03:47And there you have it, delicious, comforting and nutritious tarajuru with crispy chicken skin topping.
03:53I hope you enjoyed this video. If you wish to read the written recipe at your own pace,
03:58or check out alternative ingredient ideas, you can find them on my blog. The link is displayed on the screen
04:04now.
04:06Thanks so much for watching, and I hope to see you in the next video. Take care.
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